Fines Herbes Vinaigrette Recipe
Ingredients
| Chervil | 1/2 Teaspoon, finely chopped | |
| Chives | 1 Teaspoon, chopped | |
| Parsley | 1 Tablespoon, finely chopped | |
| 1 teaspoon prepared French mustard | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Olive oil | 12 Tablespoon | |
| 4 tablespoons tarragon vinegar | ||
| Lemon juice | 2 Teaspoon | |
Directions
In a small mixing bowl, combine the chervil, chives, parsley, mustard, salt, pepper and garlic with a small wooden spoon.
Gradually stir in 3 tablespoons of the olive oil.
Pour the contents of the bowl into a clean screw top jar.
Pour in the remaining oil, the tarragon vinegar and lemon juice.
Firmly screw on the lid.
Shake the jar vigorously for 1 minute.
Unscrew the lid and pour as much of the vinaigrette as you require over your ingredients.
Replace the lid and store the remainder in a cool place or in the refrigerator until needed.
Gradually stir in 3 tablespoons of the olive oil.
Pour the contents of the bowl into a clean screw top jar.
Pour in the remaining oil, the tarragon vinegar and lemon juice.
Firmly screw on the lid.
Shake the jar vigorously for 1 minute.
Unscrew the lid and pour as much of the vinaigrette as you require over your ingredients.
Replace the lid and store the remainder in a cool place or in the refrigerator until needed.
Chef
